This yummy recipe is featured on Precision Nutrition
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Spaghetti Squash Spaghetti
Spaghetti squash, 4 cups
Coconut oil or butter (melted), 1 tbsp
Salt, ¼ tsp
Pepper, 2 pinches
Cinnamon, 2 pinches
Olive oil cooking spray
Ground sirloin or extra lean ground beef, 12 oz (340 g)
Onion (small diced), 1 cup
Tomato sauce, 2 cups
Cashews (crushed), ¼ cup
Parmesan cheese (grated), ½ cup
Serves 2 large or 4 small.
15 min. Preparation Time
45 min. Cooking Time
If you love eating spaghetti but hate what it does to your stomach and hips, you’re not alone. Yet spaghetti squash can act as an excellent pasta substitute. So why not simulate your favourite spaghetti recipe with this take on spaghetti with meat sauce.
Preheat oven to 190°C. Cut squash in half and clean out the centre and seeds. Place cut side up on a baking sheet and drizzle with oil or butter. Season with salt, pepper and cinnamon and then place in the oven. Bake squash for 45 minutes or until tender enough to stick a fork into it with minimal resistance. Remove from oven and allow it to cool a little. While the squash is baking, preheat a non-stick frying pan on medium heat, lightly coat with spray and add the ground sirloin. Sauté the sirloin in batches if necessary, until lightly browned and cooked all the way through. Add onions and sauté for 2 minutes more. Remove from heat, add in the tomato sauce and cashews, and set aside. Once squash has cooled a little, scoop the flesh out of the skin with a spoon, measure and add it to the meat sauce. Next, reheat in the frying pan on medium until warm. Garnish with the parmesan. Serves 2 large or 4 small.
Variations and options
Make this post-workout recipe a chicken recipe by substituting sautéed chicken breast for the ground beef. For a lower-carb anytime dish, reduce spaghetti squash from 4 cups to 3 cups. For a more gourmet approach, plate the warm squash first, top with the hot meat sauce and then garnish with the parmesan, adding some chopped basil on top.
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